Lee Potter Cavanagh of Mark’s Bar at HIX in London is this year’s Glenfiddich Malt Mastermind.

The final was held yesterday at The Savoy hotel in London. Now in its third year and it had more than double the entries to last year.

Potter Cavanagh was announced winner of the competition during the awards dinner at China Tang, The Dorchester on Park Lane.

Eight finalists from across the UK fought it out to demonstrate their malt whisky expertise by answering a detailed questionnaire. They also had to prepare a classic Blood and Sand cocktail, as well as showcase their own creativity by presenting a new signature Glenfiddich serve.

The shortlisted finalists were:

Will Cox – Monteith’s Edinburgh

Alec Dyson – Booly Mardy’s, Glasgow

Gareth Evans - Pollen Street Social, London

Roberto Fiorillo – Mokoko, St Albans

Lee Orelowitz – London Cocktail Club, London

Lee Potter-Cavanagh – Mark’s Bar at HIX, London

Dominic Wright – Castle Terrace, Edinburgh

Henry Yates – World Service, Nottingham

As well as Glenfiddich brand ambassador Jamie Milne, the judging panel included Ryan Chetiyawardana of Mr Lyan and whisky expert Mark Thomson of Dramatic Whisky. The judges were unanimous in their decision to name Lee Potter Cavanagh as this year’s Glenfiddich Malt Mastermind.

Here is Potter Cavanagh’s winning cocktail recipe:

Dufftown Avenue

35ml Glenfiddich 12 Year Old

25ml Somerset 3 Year Old cider brandy

25ml Burrow Hill apple juice

5ml Sea Buckthorne juice

1 dash Bob's liquorice bitters

1 Star anise flamed in Absinthe for garnish

3 peppercorns (for smoking glass)

Flame star anise soaked in absinthe on a bar spoon.

Flame peppercorns and upend glass over to catch the smoke.

Add all ingredients except for anise to a shaker. Shake hard over cubed ice and strain into a coupé. Float star anise on top of cocktail.